AROOJI`S WINE ROOM

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer bottles recently Filled but testing 100ppm. CDI, bottles refrilled to proper concentration. Advised to fill 3 compartments sink and fill bottles from sanitizer vat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed unsalted butter testing 44 degrees F. CDI, unsalted butter voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cut Tomato with prep date of 6/22 that was not accurate according to manager. CDI, tomato voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some gap in doors.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled towel on ground wedged in back door floor.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. Improvement made since previous inspection and points not escalated today.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile peeling from wall near ware washing machine.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed some tags of mussels with date not recorded. CDI by instruction to ensure all dates recorded and kept in chronological order from date sold.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 sanitizer bottle testing 100ppm quat. CDI, sanitizer bottle refilled to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 1 container of mozzarella cheese with date of preparation of 1/16. CDI, cheese voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lids stored in container but container collecting soil. 4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled towel on ground in kitchen.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in shared dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid open.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed containers of sanitizer and dish soap on drainboard of prep sink in kitchen area. CDI - PIC moved containers to chemical storage area.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed veal cutlets being thawed under running water at 74F in 3-comp sink. CDI - PIC moved cutlets to WIC cooler to finish thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint while in active food preparation.

4-501.11 Maintain equipment in good repair. Observed ice machine out of order. Per PIC, request for repair is scheduled. Facility is buying bagged ice from local grocery store for use as needed. Out equipment from previous inspection (prep unit) has been repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in WIC with buildup of debris. PIC to address cleaning frequency.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed empty cardboard boxes around outside of shared dumpster area. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in shared dumpster. PIC has notififed dumpster company and building owner of missing drain plug and non-facility generated trash around dumpster exterior.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed appetizer prep holding at 47F during inspection. PIC stated they are aware that the unit has not been working sporadically, and are in the process of replacing it. Unit was not stocked with TCS foods during inspection. PIC stated they defrost unit upon opening, which allows unit to work properly throughout the duration of the day. All TCS foods are removed from unit and moved to WIC overnight. Observed cutting boards with heavy damage and deep grooves on the cutting surface during inspection. Resurfacing or replacement necessary. Observed multiple strainers damaged and mesh torn. Repair or replacement necessary. Repeat. 0.5 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various floor tiles cracked or missing throughout kitchen area during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC available during inspection. CDI - EHS emailed procedures to PIC. PIC filled out procedures during inspection. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-502.11(A) Maintain utensils in good repair. Observed fryer skimmer being stored as clean with visible damage to the mesh. CDI - PIC voluntary discarded. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing floor tiles throughout kitchen area. Repair or replacement needed. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trashcan being stored in front of handsink at beginning of inspection. CDI - PIC moved trashcan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and utensils throughout kitchen being stored as clean while sticky and littered with fopod debris during inspection. Observed can piercer on can opener dirty and in need of replacement. CDI - All items were brought to dish pit to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in two prep units in main kitchen area holding above 41F during inspection. Both units maintaining ambient temperature above 41F. Maintenance was called during inspection. CDI - PIC was able to verify that all foods had been placed into the units within three hours prior to inspection and moved all food items to WIC to cool back down. EHS will follow up on 9/16 to ensure units have been serviced. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of fresh mozzarella cheese baring no date indicating its date of opening. CDI - PIC was able to verify it had been opened on 9/12 and labeled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed multiple broken and out of service pieces of equipment in back kitchen area. Remove all equipment not actively being used from facility to inhibit pest harborage.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors, walls, and hood vents in main kitchen area. Repeat.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags not in chronological order. CDI: Tags were placed in chronological order during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed penne and rigatoni in prep bottom above 41F. All other items inside prep bottom/top were at 41F or below. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed linguine cooling at a rate of 0.02F/min in a container covered in Saran Wrap. CDI: PIC placed item in ice bath to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near fryers, and prep sink in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, plates, small bowls, and grater all with food debris while being stored as clean. CDI: items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue inside large ice machine near dish area. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various in use squeeze bottles throughout facility not labeled. Label items.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on dessert reach in cooler. Repair items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food residue near fryers and grill. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil build up inside of bulk ice machine near dish wash. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of rigatoni noodles, penne noodles, shells and a plate of raw meatballs being held in a prep RI cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of sautéed vegetables with a date mark of 6/10 being stored in prep RI cooler. CDI: PIC discarded vegetables.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed sea bass thawing in WIC still in its reduced oxygen packaging. CDI: PIC opened packaging. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use containers being stored right side up outside of their original packaging on shelf above prep counter. CDI: PIC inverted containers.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe at hand sink in back dish pit area. Repair leaking pipe.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of dumpsters left open. CDI: PIC closed sliding doors.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed bucket of approx. 10 mussels without shellstock tag retained. CDI: PIC voluntarily discarded mussels.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a container with a package of raw beef on shelf in WIC hanging directly over a container of raw fish. CDI: PIC arranged beef so it wasn't hanging over fish.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil build up inside of bulk ice machine near dish wash.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed facility holding parmesan cheese on TPHC without written procedures. CDI: EHS provided form for TPHC to PIC.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP sea bass thawing in WIC. CDI: PIC opened packaging.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout kitchen and WIC in need of cleaning. Clean as needed. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food reside and debris on the inside of the reach-in freezer. Clean and maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls in dish area and mop sink area in need of cleaning. Clean and maintain clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Lack of active managerial control noted for ensuring employees are properly maintaining temperatures of TCS foods as noted by consistent cold holding and cooling violations. - VR - Verification required within 10 days to discuss strategies for obtaining long term compliance.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed heat treated mushrooms read 88F at 6:13pm while cooling in prep unit flip top. Per PIC, mushrooms were placed in flip top between 3:30-4:00pm. Therefore, mushrooms did not meet the 2 hour required cooling window for reaching 70F. - CDI - PIC voluntarily discarded mushrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed crab meat, heat treated mushrooms, raw calamari, mashed potatoes, rice holding above 41F in multiple refrigeration units. - CDI - Items were discarded or moved to WIC to quickly cool.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed facility lacking written procedures for holding shredded Parmesan cheese on time. - VR - EHS emailed TPHC written procedures form. Verification required within 10 days to ensure written procedures are complete and being maintained in facility. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed shredded Parmesan cheese being held on time lacking a label indicating the 4 hour mark for discarding the item. - CDI - PIC labeled Parmesan cheese.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT - Observed beans, beef stock, and mushrooms cooling in lowboy units. Observed cooked pasta, meat sauce, and soup cooling in deep containers in walk-in cooler. Items cooling in WIC would not have met required cooling parameters without corrective action taken (see temperature chart). - CDI - PIC voluntarily discarded mushrooms. PIC moved beans and beef stock to WIC on ice to continue cooling. PIC reheated meat sauce and soup to above 165F and began the cooling process over. PIC placed pasta on sheet tray to continue cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles of condiments lacking a label.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed food reside and debris on the inside and outside of multiple refrigeration units. Also observed buildup on baffle of ice machine. Increase cleaning frequency to maintain nonfood contact surfaces clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in dish area in need of cleaning.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Bowls of mussels and clams in sandwich cooler did not have shell stock tags. Ensure shellstock tags remain with product until it is used or discarded. If 1 batch is going to be split up then a tag will have to remain with each portion of that batch so establishment will need to copy tag or ask supplier to send 2 tags for each batch. CDI - PIC placed shellstock back into larger batches in the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4 plastic containers, 2 metal pans, 1 mixing spoon, and 1 tong had visible food residue on them and were stored as clean. CDI - Items taken to dish machine to be rewashed. REPEAT // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Buildup on ice machine shield. Clean ice machine at a frequency necessary to maintain it clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All TCS foods (listed in temperature log) in small sandwich cooler and in salad cooler measured above 41F. Both coolers had air temperatures above 41F. Manager stated that the unit was stocked 2 hours ago so TCS foods were moved to walk-in cooler to cool. VR - Verification required within 3 days that coolers have been repaired. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Feta cheese in walk-in cooler was date marked as being opened on 4-18. TCS ready-to-eat foods must be used or discarded within 7 days if stored unfrozen. CDI - Feta discarded. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cream cheese mixture prepared at 11AM and was cooling in salad cooler. Crab and spinach dip cooling since 12PM and was actively cooling in salad cooler. Use equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer to rapidly cool TCS foods. CDI - Both items taken to freezer to continue cooling. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. All doors to outside of establishment must be self-closing. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean plastic containers stacked while still wet. Allow utensils adequate time to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of nearly all refrigeration and freezer units. Salad cooler and small make-unit are not functioning and need to be repaired. Hand washing sink at bar has rusted through its base. Prep sink basin is starting to rust through base of sink. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves above coolers have grease buildup on them and need additional cleaning. REPEAT. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Baseboard peeling off wall underneath dish machine and beside back door. REPEAT. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event plan. CDI - Establishment e-mailed sample plan to use. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels out at hand washing sink in prep room. Hand washing sinks must be equipped with paper towels. CDI - Dispenser refilled during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Tong, 2 knives, 2 bowls, mallet, and can opener blade had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pesto measured 77F and was sitting on prep table for over 4 hours. Beans from a can are portioned onto plates at left on prep table during service. Beans measured 75F. TCS foods shall be maintained at 41F or above 135F, unless time as a public health control is being used. CDI - Pesto discarded. Establishment filled out TPHC form during inspection to use from now on for the beans. REPEAT. Kept at half credit due to all other TCS foods being below 41F.

3-501.15 Cooling Methods (Pf) Chicken stock measured 57F and was cooling in bottom of sandwich cooler. TCS foods shall be cooled using equipment, such as the walk-in cooler or a freezer. CDI - Chicken stock moved to freezer to cool rapidly. REPEAT.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener found with no removable blade. Remove from the establishment. // 4-201.11 Equipment and Utensils - Durability and Strength (C) Lemon squeezer found with chipping coating. Replace. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on nearly all refrigeration and freezer units. Hand washing sink at bar is separating from its steel base. Equipment shall be maintained in good repair. Replace torn gaskets and repair or replace hand washing sink.

4-602.13 Nonfood Contact Surfaces (C) Shelves throughout establishment have dust and grease buildup on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-501.114 Using Drain Plugs (C) Drain plug missing on dumpster. Contact waste management company to put plug in dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Baseboard is peeling off the wall or missing underneath dish machine. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Containers of raw chicken and raw salmon stored on shelves above meat sauce and meat balls in make-unit. Raw chicken stored above bread in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.

3-501.14 Cooling - P - Chicken broth that was prepared at 3:30PM was cooling beside stove top. Chicken broth measured 78F at 5:30PM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken broth discarded. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Penne pasta, shell pasta, rigatoni, and mozzarella in make-unit measured 56-66F. Unit was turned off to defrost. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to chill until unit has defrosted and is turned back on.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Penne pasta was dated as being prepared on 7-22 and had still not been discarded. TCS ready-to-eat foods shall be discarded within 7 days of preparation. CDI - Pasta discarded. 0 pts.

7-102.11 Common Name-Working Containers - PF - Bottle of santizer was not labelled. All containers and bottles of toxic chemicals must be labelled. CDI - Sanitizer labelled. 0 pts.

3-501.15 Cooling Methods - PF - Chicken broth was cooling beside stove top and wasn't put in cooler until it had already been cooling for almost 2 hours. TCS foods shall be cooled using methods that can cool the food from 135F to 70F within 2 hours, and from 135F to 70F within a total of 6 hours. Place TCS foods in cooler to cool down quickly after preparation. CDI - Chicken broth was discarded.

2-303.11 Prohibition-Jewelry - C - Cook wearing wristband. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - Cook not wearing hair restraint. Food employees must wear a hair restraint. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets present on several refrigeration and freezer units. Some rusted shelving in walk-in cooler. Equipment shall be maintained in good repair. 0 pts.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken and raw shell eggs stored above bread in walk in cooler. CDI - PIC relocated to bottom shelf. Do not store raw meat above ready to eat food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Various food items in two different reach in cooler units at line area with temperatures above 41f including scallops at 48f, raw beef at 44f, cut tomato at 42f, cream cheese at 43f. Ambient air temperature of cooler in near mop sink 41f. Doors do not fully close which may be contributing factor. Other reach in cooler with elevated product temperatures with damaged interior bottom repaired with duct tape. PIC discarded all TCS foods with temperatures above 41f. REPEAT. VR within 10 days to ensure both cooler units are holding all TCS foods at 41f or lower.

3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloth used under cutting board on prep top surface. Do not use wiping cloths for unapproved purposes.

4-501.11 Maintain equipment in good repair. Multiple reach in cooler units in both line area and near walk in cooler with damaged gaskets need repair. Interior surfaces of line reach in cooler damaged repaired with duct tape needs repair. Reach in cooler near mop sink doors do not close properly resulting in possible temperature issues needs repair. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on rinse nozzle handle at food prep sink at line needs cleaning. Interiors of various coolers need cleaning. Other various non-food surfaces in back of house areas need cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed mop sink faucet with plastic wrap around leaking area on top. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors under equipment near dish machine and other various back of house equipment need cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Detached baseboards under 3 part sink need repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trash can and linen hamper in front of hand sinks in back of house. CDI - PIC relocated both. Do not block access to hand sinks. Locate trash can and linen hamper away from front of hand sinks.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple shell stock tags with no date of use marked over last 90 days. Keep the tag with the shell stock until the last shell stock item is used. Mark the date that the last item was used on the tag and maintain in order for at least 90 days. Return visit required within 10 days to observed date marking of shellstock tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Various TCS foods in random locations on prep tops and in reach in units with temperatures above 41f. See chart above. CDI - items discarded. All coolers with ambient air temperatures 41f or lower. Elevated temperatures appear to be due to improper stocking or equipment door sealing. Do not overfill containers on prep tops. Ensure containers on prep tops extend down into cold reach in underneath. Ensure doors completely close on reach in coolers. REPEAT

7-206.12 Rodent Bait Stations - P Observed rodent bait block under bar equipment not in bait station. Rodent bait is a highly toxic material that must be contained in a tamper resistant bait station. Remove any rodent bait that is not properly contained in a bait station in the facility. Return visit within 10 days to ensure rodent bait properly contained.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoon stored laying in spinach dip overnight in reach in cooler. Do not store utensils with handles in products.

4-501.11 Maintain equipment in good repair. Damaged interior of reach in cooler temporary repair with duct tape needs repair. Severely damaged gaskets on upright cooler repaired with duct tape need replacing. Interior of microwave near can wash damaged/melted needs repair. Doors on double door low cooler near can wash do not close properly need repair. Other various equipment with damage and/or rusting areas throughout need evaluation and repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Non food surfaces throughout back of house areas including shelving, equipment exterior surfaces, exteriors of storage containers, etc. with buildup and/or sticky residue needs cleaning. Hose and nozzle for food prep sink with buildup needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Dark residue, food splatter, debris and standing water present on floors and/or walls in back of house areas need cleaning. Various wall and/or floor surfaces need repair. 6-501.114 Discard items stored on the premises as they are not necessary to operation and maintenance. Multiple pieces of equipment no longer in use including slicer, reach in cooler, dish machine, various small wares present in facility out of use long-term. Remove items that are no longer in use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several food items in the prep coolers holding above 41F. (shrimp, chicken, crab, linguine, penne, pasta shells, lasagna, ect). See temp chart. CDI-All items were voluntarily discarded.

(4-602.12) (B) Cavities and door seals of microwave shall be cleaned every 24 hours. Observed both microwaves soiled with old food debris.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags for mussels were stored in a container not in chronilogical order. CDI- PIC put tags in a notebook in proper order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler (crab meat) that were above 41 F. CDI- items were discarded into trash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed lasagna, cooked noodles, and lobster meat that were dated for 8/24. Today would make day eight. CDI- Items were discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed two containers of pesticides that were marked "for houshold use only". CDI- Both containers were removed from facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door was open. Keep doors closed when not in use. CDI- dumpster door was closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floorboards and ceiling tiles in dish room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust buildup from corners and walls and ceiling in kitchen and dish room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not stored with soap at handsink. Located on the wall near back door of kitchen. CDI - EHS instructed PIC to relocate paper towels to be accessible at handsink. 0 pts.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white shield in ice machine. CDI - Employee clean shield with sanitizer. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked lamb located in walk in cooler without date mark. PIC stated it was made Saturday 1/26. CDI - Allowed PIC date marked item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal trays wet stacked in front area of kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linens stored in bread baskets with food debris. Store linens without food debris. REPEAT.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed both microwaves (front and back kitchen) with food debris build up. Observed cutting board stored under microwave with food debris build up. Observed trays used to store utensils on carts with food debris. Observed bins used to store dry pasta with build up on outside. Increase cleaning frequency of equipment and non-food contact surfaces throughout the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, and attached shelving in need of cleaning throughout the facility. Increase cleaning frequency.

6-303.11 Intensity-Lighting - C Observed insufficient lighting throughout food preparation areas. Provide adequate lighting. 0 pts.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored in direct contact with wet towels at the 3 compartment sink drain board.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with heavy scoring. 4-501.11 Maintain equipment in good repair. Observed shelving in the walk in the walk in cooler with rust accumulation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the bottom of the bar chest coolers, on a dry towel that is taped around an oven handle, and on a white shelving rack above the hand sink in the kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint peeling at the door frame that leads into the back of the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC in the facility at the beginning of the inspection without certification. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken store din flip top over raw beef and rack chicken stored in prep unit over raw mussels. CDI - PIC educated on storage order and items rearranged to prevent cross-contamination. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on the dinner menu for Agnello Scottodito and Filletto Alla Pompeii, but the to-go menu does not carry the same advisory. VR no later than 04/06/2018 for menu correction so that consumer advisory is on all menus for the same items. CDI - PIC researched the best way to notify customers. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving in prep coolers and split gaskets repaired with black tape. Observed pitted shelves in the walk in cooler. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over water using fixtures shall be nonabsorbent. Observed absorbent ceiling over dish machine, 3-comp sink and handsink in the dish pit. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC washing hands and then using bare hands to turn off the faucet. CDI: Education and proper washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet rag stored in back hand sink. Ensure that hand sinks remain clear. CDI: Rag removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a gallon of milk opened Saturday (11/25) and a container of cream opened Sunday (11/26) with no labels. CDI: Both products were dated with proper opening date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled oils on cook line in main kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of salmon on ice from delivery stored in the floor of walk in unit. CDI: Salmon elevated to shelf in walk in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor buildup on shelving in walk in unit.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with minor food debris on the underside of blade. Improvement shown since last inspection, thus points were not escalated. CDI: Slicer was scheduled to be cleaned. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gasket on door to walk in cooler. Gaskets mentioned previously have been repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils on cook line stored as clean with visible food debris or grease residue on them. Observed meat slicer in prep area stored as clean with food debris on underside of blade. CDI: All soiled utensils were removed from service and sent for cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few unlabelled spice shakers and containers of spices in kitchen area.

4-501.11 Maintain equipment in good repair. Observed gaskets covered with tape in poor repair in reach in coolers and freezers. Also observed split gaskets on prep units on cook line. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink in back prep area falling away from wall with damaged caulking.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed some tags with no date on them mixed with some with dates. Ensure that all tags are properly dated for date of consume or discarded. All tags should have dates Verification required within 10 days to ensure compliance of future tags

3-302.11(A) Separate the different types of raw animal foods. -Pf - 0 pts - Observed frozen raw beef and raw fish ( out of its original packaging) stored over frozen ready to eat foods. Once product is removed from its original packaging storage order is required. CDI- moved to proper order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed marinara and sausage meatball on the line not dated for date of preparation. Although product may be dated in the walk in cooler it must also be dated in flip top units to ensure compliance. CDI- Items dated. Observed meat sauce dated for 1/15 which was not the correct date. Ensure that when placing items on the line, containers are flipped as needed and dates are replaced. CDI- Dated properly.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Observed ice scoop and various multi use cups stored within splash zone of hand sink. CDI- Moved to ensure compliance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Observed tape on gaskets of reach in coolers and freezers. Observed several torn gaskets throughout. Observed rusting shelving in walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Repeat - Observed absorbent ceiling tiles in the rear kitchen. Replace ceiling tiles with cleanable tiles.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C- 0 pts - Observed open beverage stored on top of reach in unit. CDI- moved.

Observed no hot water at the handsink to wash hands with. 5-202.12 Provide at least 100F water at handsinks.-Pf VR within 10 days. Facility has voluntarily closed today until water is fixed and will voluntarily reopen when repaired throughout facility.

Observed batch of clams without their tag in the walk in cooler- tag found and placed back with the batch. Keep the tag with the shellfish at all times. Keep last date of sale on the tags as well. VR within 10 days.

Observed raw clams stored over cooked rice in the lowboy today- rice moved to the top shelf to correct. Observed ready-to-eat can of crab stored in ice with raw clams and mussels- crab moved out of this bucket today to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed crab dip made on 9/11 in the walk in cooler which was past the 7 days allowed. Product discarded to correct. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed burn spray stored with spices above the reach in cooler. Moved to a bottom shelf today. 7-201.11 Store toxic materials to avoid contamination. -P

Observed tape on gaskets in 3 units today- remove tape and repair gasket. Observed metal lifting up in low boy today allowing water underneath. 4-501.11 Maintain equipment in good repair. Observed dark grooves in cutting boards today- resurface or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed no hot water for dishes today. Provide 110F to wash dishes.

Observed no hot water in the facility. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf VR within 10 days.

Observed absorbant ceiling tiles in the dish room today. Provide vinyl tiles that are easy to clean. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-202.12 Provide at least 100F water at handsinks.-Pf Kitchen hand sink measured 94 F. Verification required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup in the bar hand sink. Keep accessible at all times. CDI- Cup moved from the sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw breaded chicken stored above cooked rice in the reach-in cooler. Store raw foods below ready-to-eat foods to prevent cross-contamination. Observed raw beef stored above a container of beef broth in the reach-in cooler. CDI- Both raw foods were moved to the bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed marinara sauce in the walk-in cooler uncovered and not in the cooling process.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach-in cooler at the cook line. CDI- Thermometer placed in the cooler duirng inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container with salt and squeeze bottle with oil not labeled.

4-501.11 Maintain equipment in good repair. Observed torn taped door gaskets on two units.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in the rear kitchen. Replace ceiling tiles with cleanable tiles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee use handsink to fill plant water container. CDI item moved.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed mussel and clam tags that were not dated. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fryer baskets soiled with food debris, from the night before, that were rinsed in prep sink and placed back for use. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spring mix, mash potatoes, and rice that was stored above chill line in prep top above 45F. CDI items discarded.

. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed feta, spring mix, mozzerella, anchovies, pepperoni, red bell peppers, and milk not dated. CDI items dated or discarded. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ham chub and sopresatta that was held pver 7 days. CDI items discarded.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in bathrooms covered with dust.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed PIC not able to provide letter of parasite destruction for sea bass, which comes fresh, not frozen. CDI - PIC requested letter from vendor. -0-

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed clams and missels commingled in stock pot. PIC stated they are usually kept in plastic containers. CDI - Mussels separated. -1.5- 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped sauce and beans in walk in cooler. CDI - Covers placed on containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board with pizza pan present on cutting surface. Observed interior of ice machine with pink buildup present along the edge. Clean. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one pan of lasagna with date mark 11/28/2015 that was incorrectly date marked. CDI - PIC placed correct date on pan. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed split gaskets on reach in cooler and freezer. Repair. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in second kitchen. Replace with non-absorbent tiles. -0-

2-301.15 Only wash hands in handwashing sink.-PF: Discontinue washing hands in prep sink. CDI-washed hands in hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside white flap of big ice machine.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Remove arm jewelry.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Standing water inside prep cooler. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed broken floor tiles near drain under prep sink.

General Comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff indicated that the health policy is reviewed with all staff at hire, but could not produce a written copy and had limited knowledge. CDI - Reviewed health policy with staff and left health policy handout.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in spay bottle and in sanitizer bucket at 0ppm; not yet changed out today. CDI - Dumped and refilled at correct concentration; verified by test strips.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P White beans and marinara sauce from the night before, cooling in the walk in cooler and still at 50F -60F. CDI - Discarded.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Meat sauce in flip top unit from last night piled above the top of the pan and holding above 45F. CDI - Discarded.

General Comment 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mashed potatoes and ossobuco in low prep cooler made on previouw days with no date mark. CDI - Correctly back dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed meat wraps and bruchetta held beyond the 7 day limit. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf White beans and marinara sauce cooling in deep, thick containers; product was in temp at edges but still warm in the center. CDI - Discarded due to cooling time violation (see number 18).

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled bottles of oil, and vinegar in kitchen. Label.

General Comment 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep, dark scoring. Resurface or replace.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease and dust on wire shelving in kitchen. Clean.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed flour left uncovered overnight. CDI.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed tomato sauce 54F date marked 12/20 and lasagne 47F date marked 12/21. Both these items had been in the walk-in overnight where everything else was 37-38F. CDI - both were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lasagne and tomato sauce that were tightly covered and had not fully cooled. Sauce was also in a deep container. CDI - discarded.

4-502.11(A) Maintain utensils in good repair. Observed the sprayer arm of the dish machine with towels tied to it as a repair. Fix correctly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a few items such as pasta held more than 24 hours were not date marked. Also ensure that dates follow the product to the line so that for example a container of pasta on the line that was not prepared within the last 24 hours also is dated. CDI. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed consumer advisory did not include a disclosure statement such as "cooked to order" or "may be served raw or undercooked." Return visit required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed one spray bottle that was not labeled properly. CDI.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facilities thin diameter probe thermometer (yellow digital) was not working properly. Return visit required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths stored not in sanitizer in the kitchen and at the bar.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf Observed hand sink blocked by cart with food containers. One must move cart towash hands or reach over food containers to wash hands, CDI- cart removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed baffle in ice machine soiled with excessive slime/mold. VR for cleaning

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition Observed multiple cooked TCS foods present exceeding their marked shelf life of 7 days and bearing no date mark. CDI- through instruction Exceeds the temperature and time combination specified in ¶ 3-501.17(A), except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or

3-305.11 Food Storage-Preventing Contamination from the Premises Where it is not exposed to splash, dust, or other contamination; and Observed food cart stored next to can wash under handbag. CDI- removed

4-602.13 Nonfood Contact SurfacesRules require non food contact surfaces be maintained clean and in good repair. Observed excessive dust accumulation on kitchen shelving. Shelves need to be cleaned.